Vin santo is an amber-hued Tuscan dessert wine. You can substitute Marsala, a fortified dessert wine from Sicily.
1 cup vin santo
1/4 cup sugar
1 (4-inch-long) orange rind strip
1 (2-inch) cinnamon stick
1 tablespoon butter
1 cup cubed, peeled peaches (about 2 medium)
1 cup cubed ripe plums (about 4)
3/4 cup seedless green grapes
3/4 cup pitted sweet cherries
1 cup part-skim ricotta cheese
2 tablespoons orange blossom honey
1 teaspoon grated orange rind
How to Make It
To prepare glaze, combine first 4 ingredients in a medium saucepan; bring to a boil. Cook for 15 minutes or until reduced to 1/3 cup. Remove and discard rind and cinnamon. Add butter, stirring with a whisk. Remove from heat. Keep warm.
To prepare skewers, thread peaches, plums, grapes, and cherries alternately onto each of 8 (8-inch) skewers; brush with 2 tablespoons glaze, reserving remaining glaze. Place skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until lightly browned.
To prepare cheese, combine ricotta and remaining ingredients, stirring well. Spoon about 3/4 tablespoon remaining glaze on each of 4 dessert plates; top with 2 skewers. Spoon about 1/4 cup cheese mixture on each plate.